Toasted Corn with Butter and Basil

Aug 8th

I find that people are very particular about the timing for corn on the cob. I’ve heard 11 minutes, 3 minutes, and 10 minutes removed from heat. Me? I don’t have an opinion. I’ve never made corn on the cob. You read that right. I have a super sexy permanent retainer on the top and bottom of the inside of my teeth. When I eat corn on the cob I pretty much have corn silk stuck in my teeth for days. If out and about I’ll just cut the corn off the cob after it’s cooked, but at home I saute it. Cut it off before cooking and saute in butter or olive oil, finished with kosher salt and fresh basil. It’s the sort of recipe I don’t think of as a recipe – it’s just how I cook corn.

What I can tell you, though, is that you should be making it too (even if you’re one of the cool kids who didn’t need massive dental work to look like a normal person). Toasting the corn brings out the natural sugar in the corn and with the salty finish and fresh basil it’s a trifecta of deliciousness.

Toasted Corn with Butter and Basil

Serves 3-4

2 tbsp. butter

5 ears corn, kernels cut off cobs

1/2 tsp. kosher salt

1/4 tsp. slivered basil

1. Melt butter over medium heat in a large, nonstick skillet.

2. Add corn and salt and cook, stirring frequently, until golden brown.

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3. Remove from heat and add basil. Stir to combine. Serve.

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